And here we are, this is the last week of our 2023 CSA season. At pickup we ask that everyone please bring back any bushels, baskets and other containers, we repurpose and recycle as much as possible. Please bring your own container to take your share home in. Marc will be sending out a brief survey to get your feedback on your 2023 CSA experience, watch for it in the next few weeks. In past years we implemented some important changes as a result of suggestions we received, your opinion is important to us. As always we allow our past members priority for the upcoming 2024 CSA season before going to our waiting list. You should receive notifications in early January, so watch for our email. I will also be keeping up my newsletters over the winter but will scale them back to monthly which you are automatically included. I am trying to expand my reach and your help would be greatly appreciated by encouraging family and friends to also subscribe. They can sign up through our home page at www.rumarfarm.ca.
Week eighteen is your specially designed Thanksgiving basket, all you have to do is add the turkey or ham (or keep it vegetarian). The first course consists of a fresh arugula salad. Paring the peppery arugula with sharp parmesan, dried cranberries, nutty almonds with a sweet dressing would make a super starter. (greens provided), Your main sides consists of young freshly dug potatoes (provided) and assorted roasting vegetables (white turnip, roasting radish mix and sweet peppers provided). Finely chopping parsley makes a nice garnish for the roasted veggies and potatoes (parsley provided). You could make a killer sage gravy (sage provided) if you decide to do a bird. Another side dish of sautéed tatsoi in olive oil and garlic will round out your vegetables. For dessert, what else but a home made pumpkin pie (grey ghost pumpkin provided). Later in the evening you can serve sliced Bosc pears (provided) with candied nuts and an assortment of aged cheeses. Maybe a nice brandy for the grownups?
Here is what you can expect in your basket this week:
Arugula The above recipe makes a quick holiday salad to start your meal off with a bang. Feel free to switch up the ingredients based on what you have on hand.
Potatoes Boil quartered potatoes until fork tender. Add butter & milk and mash until incorporated. Stir in scallions or garlic chives and season with salt and pepper.
Roasting Root Vegetable Medley Here you can wow your guests with a medley of local fall root vegetables. Create sheet pan roast by cutting them up, drizzle with olive oil, salt and pepper and any other fresh herbs.. Spread them on the sheet and roast at 400 for around 20 minutes stirring once or twice to allow crispy perfectly browned exterior and fork tender inside.
- White Turnip
- Black and Watermelon Radish Mix
- Sweet Pepper Mix
Tatsoi Such a versatile green, equally suited to being served raw or lightly cooked. It has a buttery texture and slightly sweet flavour. If you don’t want an additional side for your thanksgiving meal, you can save it for a special breakfast option the next morning. Tatsoi goes great with eggs and we love this combination of toast with mashed avocado, sautéed tatsoi and fried farm fresh egg. (you can find them in our store).
Grey Ghost Cooking Pumpkin You can easily add it to your roasted vegetable medley but what is a better dessert after a thanksgiving meal than pumpkin pie. By using an unbaked pie crust it is so easy. Just roast and puree the pumpkin, combine it with egg, sweetened condensed milk and pumpkin spice then fill the crust. Bake at 350 for about 40 minutes. Cool and serve with whipped cream. Or you can use your pumpkin as a table decoration and later carve it for Halloween.
Bosc Pear While the kids are watching movies, the adults can enjoy sliced Bosc pears with a variety of cheeses such as old cheddar or Parmigiano-Reggiano and perhaps a cognac or Cabernet Sauvignon.
Parsley and Sage
Don’t forget our on-line store remains open until we run out of produce so keep checking back weekly. We still have lots left!
We wish everyone a great thanksgiving and look forward to seeing you all back next year.